Saturday, October 12, 2013

While I'm in New York covering the James Beard Taste America event over the next few days, I've invited a couple of my favorite foodie friends to share some great recipes with you! First up is my Canadian friend Tara from Noshing With The Nolands. Tara has shared several guest posts for me in the past, and all of her recipes were winners. Make sure to go by her blog and tell her hello! Today, she's sharing a healthy veg-friendly dish that's absolutely perfect for cooler Fall temps.

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Hi all!! Tara from Noshing With The Nolands here. Came over to give Wendy a hand as she is off on an adventure to New York for the James Beard Taste America event on behalf of the Gulf Oyster Industry Council. Now that sounds like a fun time for sure!! I wish you the best time ever Wendy!!

I have been doing some casseroles on my site, and this is Day 5 of 5 Days of Casseroles. I hope there is something for everyone, we have done so far a Sweet Potato Shepherd's Pie, a Tuna Noodle Casserole, Shipwreck, Chicken Tortellini Casserole and now today our vegetarian option with these Individual Vegetarian Tamale Pies. I have done something similar for years using ground beef, but decided to change it up with beans and tomatoes instead. This is a great individual casserole, and my family loved them. I hope you like them too. ENJOY!!!

Individual Vegetarian Tamale Pies

Ingredients:

1-19 oz. can kidney beans, drained and rinsed

1 cup frozen corn

1-15 oz. can diced tomatoes

2 cups salsa

2 tsp. cumin

1/4 tsp. cayenne

1 tsp. dried oregano

1/2 tsp. salt

1 Tbsp. chili powder

1 cup Tex Mex shredded cheese blend

Sour cream for serving

Cornmeal Bread Topping:

3/4 cup cornmeal

1 1/4 cup milk

1 cup flour

3 tsp. baking powder

1 tsp. salt

1/3 cup sugar

1 egg, slightly beaten

1/4 cup butter

1. Mix together the cornmeal and milk and set aside for 5 min. Preheat oven to 350F.

2. Meanwhile drain the diced tomatoes and the salsa if watery. Mix the tomatoes and salsa with the corn and beans in a medium size bowl. Add the cumin, cayenne, oregano, salt and chili powder. Toss in the cheese. Spray 4 -5 1/2" ramekins with cooking spray. Divide the vegetable mixture among the ramekins.

3. Stir together the flour, baking powder, salt and sugar. Stir into the cornmeal mixture the egg and melted butter. Add this mixture to the dry ingredients and stir only to combine, the batter will still be lumpy. Place the batter over the vegetable mixture dividing among the four dishes.

4. Bake for 30-35 min. or until the corn bread topping is done. Let cool for 5 min. and serve with the sour cream.

Serves 4.

Thanks Wendy for allowing me to come over here and guest post for you.